Pages

12.16.2009

CAPONET

The history of this typical recipe of Piedmontese cuisine isn't known very well, it seems that the caponet name means "small Capon" in Piedmontese dialect for their form that vaguely recalls that of the animal.

﻿PROCEEDINGS:
Blanch in water boiling the leaves of cabbage already washed.
Drain them and route on a clean towel. Wash the parsley and grind them together with the clove of garlic.
Grind meat and fat below salami, then put all in a bowl, combine the parmesan, eggs and bread previously relaxed in milk. Mix well, form some roll and place them on the leaves rolling on them .

Arrange on a pan the caponet, sprinkle with of grind Parmesan and cook in the oven.